D.I.Y. Friday: Gluten Free Jiffy-Style Corn Muffin Mix
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 1/4 cups (165 g) gluten free coarsely ground yellow cornmeal
6 tablespoons (75 g) granulated sugar
4 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 cup (48 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening)
To Make Muffins*
2/3 cup + 2 tablespoons (6 1/3 fluid ounces) milk, at room temperature
2 eggs (120 g, weighed out of shell) at room temperature, beaten
1 cup (140 g) frozen (or fresh) whole kernel corn
*For the traditional 8 1/2-ounce size Jiffy-style corn muffin mix, simply halve all of the dry mix ingredients, and then the wet ingredients, to make 6 muffins. Since these muffins freeze really well and I don’t have a 6-muffin tin, a 12-muffin mix just makes more sense to me!
To make the dry mix, in a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder and salt, and whisk to combine well. Add the shortening and, with well-floured hands, a pastry cutter or the tines of a fork, break up the shortening evenly until the mixture resembles coarse sand. Store in a sealed container in a cool, dry place until ready to use. For longer storage, place in the refrigerator or freezer and allow to come to room temperature before using.
When you are ready to make corn muffins, preheat your oven to 350°F (for lighter, more delicate muffins) or 375°F (for darker, firmer muffins). Grease or line a standard 12-cup muffin tin, and set it aside. Place the dry mix in a large bowl. Create a well in the center, add the milk and eggs and mix until just combined. The mixture should be thick but soft. Add the (optional) corn and mix just until the corn is evenly distributed throughout. Allow the batter to sit for at least 5 minutes before dividing it evenly among the prepared wells of the muffin tin and smoothing the tops gently with wet fingers.
Bake the muffins. Place the tin in the center of the preheated oven and bake until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached (about 15 minutes in a 350°F oven; about 12 minutes in a 375°F oven). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.